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Posted on Sep 10, 2015 |

Rita’s Recipe: Pork Jam, Bacon and Fried Green Tomato Sandwiches

Rita’s Recipe: Pork Jam, Bacon and Fried Green Tomato Sandwiches

Bacon and fried green tomatoes make an extra special BLT.

Bacon and fried green tomatoes make an extra special BLT.


About Pork


Pork has become a staple on many tables, including ours. We enjoy it in a pork roast with noodles, pulled pork, pork chops and even in jam. Yes, bacon jam! That’s the recipe I’m sharing today.


Pork/pig/swine is mentioned in the Bible in several places. Here are two of the most popular:


Leviticus: 11:7-8 (The Lord was talking to Moses and Aaron about what to tell the Israelites about eating land animals) “… and the pig which does indeed have hoofs and is cloven footed, but does not chew the cud and is therefore unclean for you. Their flesh too you shall not eat….”


That was all changed in Acts 10:9-15, where Peter has the vision of “unclean” animals, and the Lord tells him to kill and eat, because God had made them clean. This represented the fact that Peter was supposed to reach out to “unclean” Gentiles with the Gospel.  


Of course, even today, some people of Jewish faith do not eat pork for religious reasons, but as far as the healthiness of pork, it’s full of vitamins and protein and very lean. That’s why it’s called “the other white meat.”


Best Bacon Jam


I adapted this from The Endless Meal and it has a hint of coffee flavor. Yummy on a gourmet cracker or toasted baguette!


  • 1 pound wood smoked thick bacon, or thick bacon, cut in fourths
  • 2 very large  sweet onions, thickly sliced
  • 1/2 cup dark brown sugar, packed or to taste
  • 1/3 cup very strong brewed coffee**
  • 1/2 cup water
  • Balsamic vinegar to taste – start with a tablespoon


Fry bacon until cooked but still chewy with a few crisp ones.  Remove from pan. Pour out all but 1 tablespoon of drippings. Add onions and cook on medium 10 minutes, then reduce to low. Add sugar and cook until onions caramelize, about 30 minutes. Add coffee and water, along with bacon and cook, stirring occasionally, until onions are jam like, about 30 minutes. Remove from heat and stir in vinegar. Refrigerate and bring to room temperature.


**If using instant coffee, double the amount of coffee to water. If using brewed, I would let it reduce down a bit unless it’s already strong.


Fried Green Tomato BLTs


I couldn’t resist one more recipe with bacon! This is SO GOOD. Daughter-in-law Jessie made these and sent the recipe, which I adapted slightly.


8 slices bacon, thick cut

For tomatoes:

  • 1/3 cup cornmeal
  • 1/4 cup finely shredded Parmesan or Romano cheese
  • Black pepper or ground cayenne – to taste  (I like a few shakes cayenne)
  • 12 (1/4-inch-thick) slices green tomato

For sandwich:

  • 1/4 cup mayonnaise or more to taste
  • 8 slices favorite country bread – we used honey wheat, toasted
  • 8 lettuce leaves
  • Cook bacon until crisp. Remove, reserving 2 teaspoons drippings. Set bacon and drippings aside.

Combine cornmeal, cheese, and pepper in a shallow dish. Dredge tomato slices in cornmeal mixture. Heat 1 teaspoon reserved drippings and enough olive oil to coat bottom of skillet over medium-high heat. Cook 6 tomato slices until golden brown. Repeat.

Spread 1 tablespoon mayonnaise or bit more over each of 4 bread slices. Top each slice with 2 lettuce leaves, 3 tomato slices, and 2 bacon slices. Top with remaining 4 bread slices.


Rita Heikenfeld.

Rita Heikenfeld.

Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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